FREE SHIPPING ON ALL ORDERS OVER $125!

0

Your Cart is Empty

New England Clam Chowder

Simple Seafood Recipes

[[ recipeID=recipe-8kvmvo974, title=New England Clam Chowder ]]


Leave a comment

Comments will be approved before showing up.


Also in Best Seafood Recipes

sole meuniere recipe on a white plate with vegetables and lemon
Sole Meuniere Recipe

A symphony of flavors and simple elegance with this French classic: Sole Meuniere!
Read More
a white bowl filled with oyster stew served over a warm brie crostini
Oyster Pan Roast Stew over warm brie crostini

A deeply flavored, rich, warm dish featuring briny shucked oysters and crispy bacon bits, served over a warm brie crostini.
Read More
New England Fish Cake Recipe
New England Fish Cake Recipe

New England fish cakes are a cherished comfort food classic, traditionally made to utilize leftover cooked fish.
Read More

New England Clam Chowder

Chef Andrew's tried and true recipe of 40 years, both in restaurants and at home. This simply delicious recipe is aromatic, creamy, and emphasizes the deep flavor of the clams - the most important part!

Servings: 4 people

Keywords: Clams

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins

Ingredients

Instructions

Ingredients

  • 1 lb. Fresh Minced Clams
  • 4 slices Bacon cut into ¼ inch strips
  • 3 tbsp. Butter
  • 1 cup Onions diced
  • 1 cup Celery diced
  • 1 tbsp. Fresh Garlic chopped
  • ½ tsp. Dried Thyme
  • 3 tbsp. Flour
  • 2 cups Clam broth
  • 2 cups Potatoes peeled and diced in ⅓ inch
  • 2 each Bay Leaves
  • 2 cups Light cream
  • To Taste Hot Sauce, Salt, White and Black pepper

Instructions

  1. In a sauce pot, cook the bacon over medium heat until crisp.
  2. Remove the crisp bacon leaving about 2 Tbl of the bacon fat.
  3. Add the butter and melt into bacon fat.
  4. Add the onions, celery, and garlic. Cook over medium heat until soft, not browned.
  5. Stir in the thyme and the flour. Cook over medium heat for 2 minutes, no color.
  6. Stir in the clam broth mixing well and bring to a boil.
  7. Add the bay leaves.
  8. Add the potatoes and continue to simmer until they are soft but al dente.
  9. Add splashes of water if soup begins to thicken too much.
  10. Just before you are ready to serve the chowder, add the clams and cream and bring back to a boil.
  11. Check for seasoning and add salt, white and black pepper, and hot sauce.
  12. Chowder Crackers recommended.